Salad of lima bean puree, orange, hazelnuts and pickled eggplant
Potatoes from the oven with salsa of pickled lemon and capers
Tomatoes in tahina – mint sauce with shatta
Moroccan gratin of mashed potatoes and Groningen blue-cut puree (or spinach/endive)
Turnip in tahina sauce with chickpeas, cumin, coriander seeds and smoked paprika
Artichoke in a creamy sauce with dried apricot, garlic and thyme
Vine leaf cake filled with creamy and spicy risotto
Creamy zucchini soup with crispy bulgur topping
Zucchini in delicious tomato-date sauce
Salad boat with baba ganoush and shatta
Leek – mustard soup with coconut milk
Salad of artichoke, barberry berries, peas, pickled lemon, ras el hanout
Salad of grilled zucchini strings, lima beans, walnut and pomegranate molasses
Leek mustard soup with Szechuan pepper
Brussels sprouts in a shallot sherry sauce
Salad of kale, beetroot, apple and caramelized walnut
Apricot compote (or with cranberries or other dried fruit)
Risotto with caraway seeds, fried sauerkraut and mustard (ice cream)
Fetteh with chickpeas, tahina yogurt and nuts
Grapes reduced in cardamom, cinnamon and cane sugar
Grilled vegetable soup with fried lemon zest
Artichoke soup, not normally so tasty
Cauliflower from the oven on a bed of dadelhina and with spicy dressing
Tomato soup with borlotti beans and fennel seeds
Beetroot salad with walnut-date pesto and orange
Eggplant fries with pomegranate molasses and za’atar yogurt
Very surprising spicy onions
Orzo salad with borlotti beans, peas and arugula pesto
Pearl couscous salad with cinnamon, date syrup, spinach (and white) asparagus
